Macaroni Salad
A classic, colorful dish that combines pasta with fresh vegetables and a creamy dressing, perfect for summer picnics and barbecues.
Ingredients
Pasta and Cooking
- 250 g 250 g macaroni elbow pasta
- 1.5 tbsp 1 1/2 tbsp salt (to cook pasta)
Salad Ingredients
- 1 cup 1 cup celery, finely sliced (1 stalk)
- ¾ cup 3/4 cup red capsicum / bell peppers, finely diced (1 small)
- ¾ cup 3/4 cup green onions, finely sliced (1 large stem)
- 1 medium 1 medium carrot, grated using standard box grater
Dressing
- ½ cup 1/2 cup mayonnaise (Hellmann’s, Best Foods, or other whole egg mayonnaise)
- ½ cup 1/2 cup yoghurt or sour cream (full or low fat)
- 1 tbsp 1 tbsp cider vinegar
- 2 tsp 2 tsp Dijon mustard
- 2 tsp 2 tsp sugar
- ¾ tsp 3/4 tsp garlic powder
- 1 ¼ tsp 1 1/4 tsp salt
- ½ tsp 1/2 tsp pepper
Instructions
Preparation
- Bring a large pot of water to a boil (about 4 to 5 liters or quarts).
- Add salt to the boiling water, then add the macaroni pasta.
- Cook the pasta according to the package directions until it is al dente.
- Drain the pasta and allow it to cool.
Mixing
- In a bowl, mix all the dressing ingredients together.
- In a large bowl, add the cooled pasta and the remaining salad ingredients.
- Pour the dressing over the pasta mixture and toss everything together.
- Adjust the taste with salt, sugar, or vinegar if needed.
- Let the salad sit for at least 20 minutes before serving. It’s best served at room temperature, but it’s also great the next day!
Notes
Macaroni Salad is best served at room temperature. Garnish with extra chopped herbs or a sprinkle of paprika for a nice touch. Store leftovers in an airtight container in the refrigerator for up to 3 days.